Cruisers from years ago may recall the music playing, lights dimming and waiters coming out with a parade of flaming Baked Alaska. It is said that the first baked Alaska was served in Delmonico’s steak house in New York around 1867. Due to fire concerns, this tradition has faded away, but you can still enjoy the delicious baked Alaska onboard a cruise. Now you can also make it at home with this recipe from Holland America Cruise line.
Yield: 8 to 10 servings
Cherries Jubilee Sauce:
1/2 c white sugar
2 tbsp cornstarch
1/3 c water
1/4 c orange juice
2 pounds frozen pitted cherries
1 10 ounce jar bing cherries
1/2 tsp finely grated orange zest
1/4 c kirsch or high quality brandy
Whisk together the sugar and cornstarch, water and orange juice in a wide saucepan. Bring to a boil over medium heat, whisking until thickened. Stir in the cherries and orange zest and bring to boil. Reduce heat, and simmer for 10 minutes.
Remove the cherries from the burner, stir in the brandy, and ignite with a long lighter.
Gently shake the pan until the blue flame has extinguished itself. Serve the cherries with the Baked Alaska.
1 box brownie mix, prepared according to package instructions
2 pints Ben and Jerry’s Cherry Garcia ice cream
1 recipe meringue (recipe follows)
1 recipe Cherries Jubilee sauce
Slice brownies into rounds and place on serving dish. Mound the ice cream on each individual brownie. Place in freezer while preparing the Meringue.
Meringue and Final Assembly:
6 large egg whites
1/4 teaspoon fresh lemon juice
3/4 cup sugar
Beat egg whites and a pinch of salt with an electric mixer until foamy, then add lemon juice and continue to beat until whites hold soft peaks. Gradually add sugar, beating, and continue beating until whites hold stiff, glossy peaks.
Remove brownie and ice-cream bases from the freezer and mound meringue over them. Bake in middle of a 450 degree oven until golden brown, about 6 minutes. Serve immediately.
Chef’s note: Baked Alaska’s may also be browned using a culinary torch if available.